Coconut Rough Bites

Written by: Jeanette Blandford | Published on May 28, 2025
A lower-sugar spin on the classic coconut rough slice — made into little freezer-friendly bites that are perfect for popping into a school lunchbox.

These coconut rough bites are a great inclusion as a tasty treat in a well balanced lunchbox! They a slightly lower sugar version of a women’s weekly staple and freeze well!

Quick Recipe Snapshot

Prep time: 15 minutes (plus overnight setting)
Cook time: 12–15 minutes
Makes: approx. 24 mini bites
Freezer friendly: Yes
Texture: firm set base with a soft coconut topping

Age & Texture Guidance

Best suited to school-aged children due to the added sugar.
Under 2 years: we’d generally leave these for older siblings, but you can use your own discretion to offer occasionally.
School age and up: a lovely sometimes-treat for the lunchbox.

Allergens Present

Contains wheat (flour) and dairy (butter, condensed milk). Also contains coconut, which is not classed as an allergen in Australia but is in some other countries.

Allergen Substitutions

Use a dairy-free spread in place of butter and a dairy-free condensed milk alternative if needed. The wholemeal flour forms the base, so this is best made once wheat has been introduced.

Why We Love This Recipe

A lower-sugar version of a classic slice
Made with wholemeal flour for a little extra fibre
Freezer friendly and lunchbox ready
A fun treat that keeps everyone included

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Coconut Rough Bites

Ingredients

Base

  • 1 tbsp cocoa powder
  • 150g Wholemeal Self-raising flour
  • 2 tbsp caster sugar
  • 1/3 cup desiccated coconut
  • 125g melted butter

Topping

  • 2 tbsp cocoa powder
  • 1 cup desiccated coconut
  • 3/4 cup icing sugar
  • 1/2 sweetened condensed milk
  • 1 tbsp butter
  • 1 tsp boiling water

Directions

  • Preheat the oven to 180 degrees
  • Melt butter in a microwave safe bowl.
  • Sift in remaining dry base ingredients and mix well.
  • Press into bases of mini muffin trays and press down with a spoon.
  • Bake in the oven for 12-15 minutes.
  • While the base is baking prepare the topping by placing all topping ingredients into a bowl and mixing well.
  • Remove base from oven and allow to cool slightly.
  • Pour topping evenly into mini muffin pans, place in a fridge overnight to cool and set.
  • Pop bites out of muffin pans and place in a container to freeze, pull out as needed to place in lunchboxes.

Storage Instructions

Once set, store the bites in an airtight container in the fridge for up to a week, or freeze for up to 3 months. They go straight from the freezer into a lunchbox and will be ready to eat by snack time.

Nutrition Notes

This is a lower-sugar take on a classic women's weekly slice, made with wholemeal flour for a little extra fibre. It's a sometimes treat — the desiccated coconut and cocoa give plenty of flavour while keeping the added sugar lower than the original.

Parent Tip

These are designed as an occasional lunchbox treat for school-aged kids. Make a batch and keep them in the freezer so there's always something on hand for busy weeks.

Frequently Asked Questions

Are these suitable for babies?

Because of the added sugar, we suggest these for school-aged children. Using your own discretion, you could offer them occasionally to younger children.

Why do they need to set overnight?

The topping needs time in the fridge to firm up so the bites hold together and pop cleanly out of the trays. An overnight set gives the best result.

Can I freeze them?

Yes — they freeze beautifully for up to 3 months and thaw quickly, making them ideal for lunchboxes.

Is coconut an allergen?

Coconut is not classed as one of the top allergens here in Australia, though it is in some other countries. Introduce it as you would any new food if you're unsure.

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